Effect of green banana flour on the metabolic profile of wistar rats

Changes in diet and physical activity practice lead to a reduction in chronic-degenerative diseases, such as diabetes, obesity, metabolic syndrome, and cardiovascular complications. The intake of green banana flour may result in health benefits. Some authors have shown it can reduce appetite and weight loss, and may improve glycemia, lipids, intestinal function, aging process, may reduce the incidence of cancer and cardiovascular diseases. The aim of this study is to evaluate the effects of green banana flour on the anthropometric and biochemical parameters of Wistar rats. We evaluated two groups: G1 (control group): animals received water and food ad libitum and G2 (treated group): animals received water and food supplemented with green banana flour (20%) ad libitum for 45 days. Our results show that the green banana flour promoted a significantreduction in the body weight, glycemia and triglycerides levels in the Wistar rats. Although not significant, the animals of G2 also presented a reduction in the LDL-c levels, non-HDL-c and in the atherogenic indices. Green banana flour can be easily incorporated in preparations like beverages, cakes, cookies and cereal bars. For this reason, more studies should be performed in new products formulation once green banana flour may bring beneficial on the metabolic profile of Wistar rats, and could be used as an alternative to prevent risk factors of developing chronic degenerative diseases. Furthermore, this product possesses high nutritional value and the reduced cost of its production promise to be used as a nonconventional food resource with elevated nutraceutical value.